Cod wrapped in parma ham with creamy leek sauce

Cod wrapped in parma ham with creamy leek sauce Method 1. For the cod: Preheat the oven to 200C/gas 6. Drizzle 2 tablespoons of olive oil over the cod loins, season with black pepper and then wrap each loin with three slices of parma ham. Place on a baking sheet seam side down and arrange the tomatoes around them. Sprinkle the tomatoes with the rest of the olive oil and the balsamic vinegar. Bake for 10-12 minutes, until the fish feels firm and begins to flake when pressed.

For the sauce: While the fish is roasting, heat the butter in a large pan and soften the leeks for 8 minutes until translucent, then pour in the cream and bring to a simmer to thicken slightly. Stir in the parmesan cheese and season with black pepper. Carve each cod loin into thick medallions, arrange on plates then serve with the sauce and a dollop of mash.